http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2531060-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4cb3f1c920bbdb30e71863343e334c11 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-385 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2014-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1e90a4e89c4b455fccb02b3ecaa5e20 |
| publicationDate | 2016-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-2531060-A |
| titleOfInvention | A beverage |
| abstract | A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea with a concentration of plant material/extract of at least 50 grams per litre. The method comprises filtering the tea, preferably while still hot, to produce a tea filtrate, adding sugar to the tea filtrate, preferably in the ratio of 2:1, and then reducing the pH of either the tea or the tea filtrate to preferably between a range of 2.8 and 4.5, and thereby producing a tea syrup. Preferably the concentration of plant material/extract is 200-250 grams per litre. Preferably the pH of the tea syrup is reduced by contacting the filtrate with an acid, preferably citric acid, malic acid, tartaric acid, ascorbic acid or phosphoric acid. Preferably the pH range of the tea syrup is between 3 and 4.2. Preferably the tea syrup has a Brix value of at least 50 Bx and a water activity is less than 0.90. |
| priorityDate | 2014-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.